Black-eyed Pea and Tomato Soup with Cabbage Recipe

In a large stockpot, cover black-eyed peas in cold, salted water and add diced barn. Bring to a boil, reduce beat and simmer, covered, for 15 minutes. Peas should be tender and slightly al dente. Drain and reserve peas and ham.
In the same large stockpot over medium-high heat, heat oil. Add garlic, onions, carrots, celery, herbs, and spices and sauté for 6 to 7 minutes, until onions are translucent. Don't overcook; the vegetables should remain al dente. Add tomatoes, juice, and stock. Bring to a boil, then reduce heat, and simmer, covered, for 10 minutes. Add cabbage and reserved black-eyed peas and ham for last 4 to 5 minutes. Don't overcook; part of the pleasure of the dish is the crispness of the cabbage.
Spoon into soup bowls and garnish with chopped parsley and grated Parmesan. Season to taste. Serve with crusty, sourdough garlic French bread.
Serves 6 to 8 as an appetizer.
Note: Fines herhes is a mixture of chervil, chives, tarragon, and parsley and can he purchased bottled in the spice aisle of most grocery stores.